Step 1

Bring a large pot of water to a boil. Add the pasta and cook until al dente (approx. 8-10 minutes). Drain and rinse with cold water.

Step 2

While the pasta is cooking, remove the stems from the kale and roughly chop it. Add the kale, basil, garlic, sunflower seeds, lemon juice, salt & pepper to a food processor. Blend until a chunky sauce starts to form - scraping down the sides as needed. With the motor running, pour in the oil until your desired consistency is reached. Taste and adjust the seasonings as needed. Set aside.

Step 3

To a large mixing bowl add the pasta, pesto, sun-dried tomatoes, shallot, feta, arugula and chickpeas. Toss until combined, taste and add more lemon juice or salt if needed.

Step 4

Serve at room temperature or chilled with extra lemon wedges on the side.